HOW TO MAKE SOUP STOCK.
To make stock, meats of any kind cut in small pieces, or meat and bones well cut and broken, should be put in a pot in cold water slightly salted, and the water heated very gradually until it reaches the boiling point, after which it should be kept simmering gently for a longer or shorter time, according to the nature and quantity of the material used, and the consistency of the stock wanted. When sufficiently cooked, it should be removed from the fire, strained into a jar or bowl, and set in a cool place.